Any opinions on this one? I am making a scratch red velvet for a weekend family reunion. I usually freeze my cakes, but this being Thursday already I'm not sure. The reunion is on Saturday. Please help.
I have frozen scratch red velvet with no problems. In my opinion, it makes it much easier to work with. If it were me, I would freeze tonight and thaw tomorrow specifically for better stability.
Thanks, I was leaning that way too.